A classic coulis is usually berries that have been seasoned with sugar and lemon juice to bring out the flavour of the berries. Some of the recipes have you puree the fruit and then strain the mixture to remove any seeds. This mixture when stored in a non metal container will keep for a few days in the refrigerate.. My thoughts are that you may not need to puree the berries as once the sugar is added the juice from the fruit is released and the mixture can be pressed through the sieve. However, I would think that the mixture may be too thin to place on the cheese cake mixture and may need to be thicken with Corn starch. Cooking this will change the flavour of this coulis

Use fruits such as raspberries and blueberries but also coulis could be made with currants, blackberries, etc

A New York style of Cheesecake topped with wild berries and drizzled on top with Blueberry Coulis is pictured below

Method:

Melt the butter

Place cookies into a plastic bag. Roll with a rolling pin until finely crushed. Mix Butter and cookie crumbs. Press mixture into desired pan or form.

Beat the cream cheese, cream and sugar mixture until smooth. Spread over the crust. Fridge for 3 hours minimum.

Pour coulis over the cheese mixture..

Run the spatula around the cake to unmold and remove the pan rim

Decorate the top with the fresh berries used in the Coulis and fresh mint.

To make the little Pintxo that was served in the restaurant, one needs miniature mold to achieve the look. A similar cheesecake appears on the Cape Food Services web site ,the picture from that site is included in this posting